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Tuesday, July 6, 2010

One restaurant where I want to eat before I die is Peter Luger Steak House.

The place is a legend. They dry age Prime beef in their own aging facilities and serve a renowned steak. But I'm not planning on going to Luger's or dying this week, so in the mean time I thought I would try one of their appetizers to go with some ribeyes.

And this one was perfect because all of our tomatoes (except the purple Cherokee) have started yielding some nice fruit and I needed to use some up. We have beefsteak, cluster, and even a few small roma tomatoes.Tomato and Grilled Onion Salad with Steak Sauce DressingSource: Adapted from Rachel Ray's Tomato & Vidalia Salad with Steak Sauce Dressing

InstructionsMix together the vinegar, sugar, worchestershire sauce, and black pepper in a saute pan over medium heat until the sugar is dissolved and the mixture begins to simmer.

Whisk in the tomato sauce. Slowly pour in the olive oil while whisking like you would into a vinaigrette. Set aside to cool.

The original recipe called for raw onions but I had steaks grilling on the Egg and a hot cast iron grate....I couldn't resist grilling them instead. Plate them and top with some of the steak sauce dressing.Yeah, this is supposed to be an appetizer but it makes an ideal summer side dish for grilled steak. It's just right as an alternative to the standard baked potato.

WOW! It all looks delicious! Nothing beats a beefsteak tomato! Just wish I had a garden full of them again, too much shade now though for a garden. This is a perfect side dish for summer and I will be trying it! Thanks for the recipe!

This is my kind of thing - if only we had home-grown tomatoes! My tomato plants are about 10 inches high...just like they were when I stuck them in the ground TWO months ago!! The dressing already has me salivating...I love steak sauce and would like my own bottle with a straw but as a kid I was told that was rude. xo, Nan

I've been hooked on grilled onions for a while now- especially the sweet Vidalias. I've done tomatoes on the grill too, putting them cut side down until slightly charred but not collapsed. They become smoky, so sweet. The other day I grilled everything for Guacamole, including the avocado and lime. Incredible. No matter when I visit your blog I leave hungry!

Love the salad recipe. You can have expensive dry-aged beef steaks at home, we've been doing it since last year and the flavor is phenomenal. It's so easy it's ridiculous. Check it out: http://judyskitchen.blogspot.com/search/label/MEATS:%20%20Beef%20--%20Aging